Food and Travel done deliciously
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I am certainly a collector of kitchen ware, OK to be fair I have heard the word hoarder mentioned when it comes to my kitchen collectables, I dispute this rather strongly. Everything has a use, some items are just used rather less frequently then others. So we come to my Himalayan salt block.
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Whilst I consider myself a gourmand and adventurous in my culinary delights, I have realised there are so many avenues yet to explore, even on my own doorstep, Australian native ingredients, are something I have always to be honest popped into the ‘too hard basket’.
Recently I did attend an evening in conversation with Ben Shewry from Attica Resturant in Melbourne. Ben is a leader in using native Australian ingredients. His resturant has been in the top 50 resturants for the last 2 years, this year coming in at 32. This piqued my interest.
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